Plenty of fresh basil (feel free to pick 3/4 of the plant!)
2 tbsp olive oil
2 tbsp (vegan) quark or yoghurt
Juice of 1/3 lemon
Pinch of salt and pepper
Pearl couscous
240 g pearl couscous
2 small courgettes
200 g cherry tomatoes
1 vegetable stock cube
Preparation method
Toast all the pine nuts in a frying pan and set aside in a bowl. Grate the Parmesan (a total of 120 g + some extra for serving) and set this aside in a bowl too. Finely dice the courgette. Fry for a few minutes in a large pan. Remove the pan from the heat. You will need to use it again later.
Preheat the oven to 180°C. Slice the aubergines lengthwise into thin slices. Make sure you have 12 slices in total. Fry the slices in a hot pan or grill the slices.
Slice the plant-based chicken into small pieces. Fry in them in the pan until golden brown. Meanwhile, slice the sun-dried tomatoes into small pieces.
In a large bowl, mix the plant-based chicken with the tomatoes, pine nuts, Parmesan, Italian herbs and a pinch of salt and pepper.
Now make the aubergine rolls: fill each slice of aubergine with 1-2 tablespoons of the filling. Roll the slice up and place with the ‘open side’ down in an oven dish. Repeat until you have 12 rolls. Sprinkle some extra grated Parmesan cheese on top. Put the oven dish in the oven for 20 minutes.
Slice the avocado into cubes. Use a hand blender or blender to make the avocado pesto. Combine all the ingredients for the avocado pesto and blend until smooth.
Prepare the pearl couscous according to the instructions on the package. Add a stock cube to the water for extra flavour.
Slice the cherry tomatoes into quarters. Add the pearl couscous and the cherry tomatoes to the pan with courgettes, and cook until warm on a medium high heat. Add the avocado pesto and mix everything together well.
Divide the pearl couscous among four plates. Place three aubergine rolls on each plate. Sprinkle some more Parmesan cheese and fresh basil on top.
